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Unfortunately I am enjoying some pale ale a little too much right now and not getting a pic posted till tomorrow evening so if someone else wants to post a pic I won't be mad.

Saison.

Belgian Trippel.

I'll take 1x CM-Pale.

I like a hoppy MaiBock.

We have plenty of T-Shirts.

Sounds like a tough day. Back to back batches is something I will never do solo again. All though I have a few times done 2 batches that overlap. I will start my second mash at the same time my first boil begins. The second mash tends to go over an hour but it really only adds about 1.5...

I just had a bottle of this that was aged 8 months in the bottle. AMAZING. So good this recipe is going to be one of the 3 I make most often. I could not believe how much better it was after a long time in the bottle.

I agree with you that autolysis is not a worry at the homebrew level. I will leave the mead till the summer if you think 18 months is best. My original plan was to bulk age this mead for 5 years then bottle it. If I stick to that timeline when should I backsweeten?

This is a 5 gallon batch. It is in a 5 gallon glass carboy that is filled near the neck. I have beer kegging equipment so a Co2 blanket is not a problem. Except for the fact I ran out of Co2 but thats besides the point. I am afraid of oxidation so maybe I will leave the fruit out of it. How...

This was made for my daughter back in February. She was born in March. It has been sitting in secondary carboy after getting it down to .998 which took 3 months or so. I saved a small amount in another container and tasted it now and again till it was gone. It is 17% abv and was very...

You could always brew indoors if you do everything electric. That would be what I would do it if were that could here in the winter. There is importance in having your hands free when brewing. Brewing in cold like that is going to require gloves and I could see them interfering. Although it...

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As for homebrew shops. I have been to everything mentioned so far in this thread except Corrados. Every shop has something different to offer. I consistently go to BYOB in Haddon Township. It is a bit of a trip to Princeton but if you are close to the area for any reason you should stop in...

If it's the only club that matters then explain why at our last meeting of around 70 people we passed around the Philly Beer Scene Best Homebrew Club 2011 trophy. I will let the facts speak for themselves. I don't want this to become a pissing match but I can't let one person make a blanket...

Looks identical to mine. Too bad the keg kicked yesterday.

I made 1 batch of this and it turned out great. It was not quite Guinness Draught but I liked it and gave it to several Guinness lovers and they all liked it. It was missing some of that roasted barley taste. I don't know if that was because it wasn't crushed enough or if I need to add more...

Wit

I normally soak for a few days mostly because I am lazy. I fill the carboy scrub with a brush then let it soak. Then a few days later scrub again. Then transfer to another bucket or carboy if the water doesn't look too bad.

Jeff you da man. Thanks for putting this together. I won't need any grain for a long while now. Hopefully these things are still going in the spring.